Recipe - Crawfish Stuffed Prawns With Arugula Puree

STUFFING
1 tablespoon Olive oil
2 tablespoon Minced shallots
1 teaspoon Minced garlic
2 tablespoon Small minced red peppers
2 tablespoon Small minced yellow peppers
One fourth pound Crawfish tails; chopped
Essence
2 tablespoon Creole mustard
2 teaspoon Crystal hot sauce
3 tablespoon Bread crumbs; to bind
2 pound Sweet water prawns; 8 each,
shell and legs removed
2 tablespoon Olive oil
1 tablespoon Butter

ARUGULA PUREE
One half pound Fresh arugula; stems removed
One half cup Chicken stock
One fourth cup Heavy cream
Salt and pepper
2 cup Mashed potatoes; hot
Fried arugula leaves
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow peppers
2 tablespoon Grated ParmigianoReggiano
cheese

ESSENCE OF EMERIL SHOW #EE2317

Preheat the oven to 400 degrees F. For the stuffing: In a saute pan, heat
the olive oil. When the pan is smoking hot, saute the shallots, garlic, and
peppers for 1 minute. Add the crawfish and season with Essence. Remove from
heat and turn into a mixing bowl. Combine the sauted crawfish with the
remaining ingredients and mix until incorporated. Season with salt and
pepper. With a small knife, slit the back of the prawn about 1 One half inches
deep. Stuff each prawn with 2 tablespoons of the stuffing.

For the puree: Combine the arugula, chicken stock and cream together in a
sauce pot. Bring the liquid up to a boil and reduce to a simmer. Simmer for
2 to 3 minutes, or until the arugula has completely wilted. Season with
salt and pepper. Remove from the heat and puree with a handheld blender.

To finish the prawns: In a saute pan, heat the olive oil and butter. When
the pan is smoking hot, add the stuffed prawns. Saute the prawns for 3 to 4
minutes on one side, remove and finish cooking in the oven for 56 minutes.

To assemble, spoon a small amount of the sauce in the center of the plate
and spread some around the rim. Mound the potatoes in the center of the
sauce. Arrange the prawns around the potatoes. Garnish with the fried
arugula leaves, peppers, and ParmigianoReggiano cheese.

Yield: 2 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 05, 1998